Anyone have any ideas on how to turn the kamado into a cold smoker? There a bunch of potential applications, particularly cheese, peppers, ketchup, salt, not to mention tons of other things.
There are a couple of principles to keep in mind.

1. Wood typically contains a bunch of water. Until you exceed that boiling temp, the wood isn’t going to ignite. 212F/100C in case you forgot.
2. Wood ignites at the 500F range. This is obviously much higher than the optimal smoking temperature, but consider that you’re only following the dome temperature, not the fire temperature. It’s a gradient, and we typically just follow the dome temp at the top of the cooker.
3. I’ve heard of using a coffee can (who has those anyway? hipster coffee comes in bags, man…) to keep the fire small, thus the temp down.
4. Would a small crockpot hit the temperatures necessary to fire the wood? Sounds like an experiment that needs to happen.
5. The temperature at the cooking grid level has to be <100F.